Skip to content
Step 1: Season the beef
- Pat roast dry.
- Season generously with salt and black pepper on all sides.
Step 2: Sear
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
- Sear roast 3–4 minutes per side until deeply browned.
- Remove and set aside.
Step 3: Build flavor
- In the same pot, add onions.
- Cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Stir in tomato paste and Worcestershire sauce.
Step 4: Deglaze
- Pour in beef broth, scraping up browned bits.
- Add bay leaves and thyme.
Step 5: Slow cook
- Return roast to the pot.
- Cover and simmer on low heat for 2 hours
(or bake at 160°C / 325°F).
Step 6: Add vegetables
- Add potatoes and carrots around the roast.
- Cover and cook 45–60 minutes more until vegetables are tender.
Step 7: Rest & serve
- Remove bay leaves.
- Let roast rest 10 minutes, then slice or shred.
- Spoon broth over the top and serve hot 😋
🌟 Old-School Tips
- Chuck roast = best tenderness
- Low & slow makes juicy meat
- Mash a few potatoes into the broth for natural gravy
🔥 Variations
- Slow cooker: 8 hours on LOW
- Add celery for extra flavor
- Thicken gravy with a cornstarch slurry
- Serve with crusty bread or biscuits 🥖
